Simple Cottage Cheese Egg Salad

Step 1

Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).TIP: This is how I like to cook hard-boiled eggs, but you can use another method if preferred.

Step 2

Cool eggs: Strain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.

Step 3

Chop eggs: Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.

Step 4

Make dressing mixture: Combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise and mustard. Mash with a fork until the mixture is thick and creamy (it doesn’t need to be perfectly smooth).

Step 5

Assemble: To a mixing bowl add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt and pepper, and most of the pepper flakes. Stir until thoroughly combined and adjust the seasoning as needed. Sprinkle the remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving, if possible.